Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France; Bordeaux Science Agro, 1 Cours du Général de Gaulle, CS 40201, F-33175 Gradignan, France.
Meat Sci. 2021 Sep;179:108533. doi: 10.1016/j.meatsci.2021.108533. Epub 2021 May 3.
The aims of this study were, analysing the effects of rearing managements, carcass traits, and muscle type (M. complexus [CP], M. infraspinatus [IF], M. longissimus [LM], M. rhomboideus [RH], and M. serratus ventralis [SV]) on toughness of raw meat; developing prediction models to act on their toughness. According to our results obtained on the data of 77 heifers, the IF raw muscle was the toughest and appeared the most sensitive to a change in the rearing management. The four other raw muscles had a similar toughness within heifers from the same rearing management. The five raw muscles were less tough when the carcass was heavier and had higher dressing percentage and conformation. The 3 models explained about 40% of the variability observed. Our models showed that it is possible to improve the potential tenderness of raw meat, acting on: age of the heifer's mother, growth rate during the growth and fattening periods, slaughter age, carcass weight and temperature 24 h post-mortem.
本研究的目的是分析饲养管理、胴体特征和肌肉类型（M. complexus [CP]、M. infraspinatus [IF]、M. longissimus [LM]、M. rhomboideus [RH]和 M. serratus ventralis [SV]）对生肉嫩度的影响；开发预测模型来控制其嫩度。根据我们在 77 头小母牛的数据中得到的结果，IF 生肌是最坚韧的，对饲养管理的变化表现出最敏感。在来自同一饲养管理的小母牛中，其他四种生肌具有相似的嫩度。当胴体较重、剥皮率和体况较高时，这五种生肌的嫩度都较低。这三个模型解释了约 40%的可变性。我们的模型表明，可以通过以下方式改善生肉的潜在嫩度：小母牛母亲的年龄、生长和育肥期间的生长速度、屠宰年龄、胴体重量和宰后 24 小时的温度。
